Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Meat + wine + carboy = ?
Reply
 
LinkBack Thread Tools
Old 12-04-2012, 07:25 AM   #11
nmfree
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: , Wisconsin
Posts: 57
Liked 12 Times on 8 Posts
Likes Given: 197

Default

Quote:
Originally Posted by Golddiggie View Post
BTW, has anyone else seen the episode of triple D where the bar made bacon infused bourbon/whiskey?

I don't drink bourbon, but if I did, it would be bacon infused. [via the Dos Equis most interesting man]
I made a bottle of bacon infused Maker's Mark for New Year's a few years ago. I didn't think it was really worth the effort.
__________________

Home of the world's first Yoctobrewery- brewing beer one sip at a time.

nmfree is offline
 
Reply With Quote Quick reply to this message
Old 12-04-2012, 01:39 PM   #12
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 480 Times on 421 Posts
Likes Given: 266

Default

Quote:
Originally Posted by nmfree View Post
I made a bottle of bacon infused Maker's Mark for New Year's a few years ago. I didn't think it was really worth the effort.
I think they use it in mixed drinks, or not straight up. Probably a waste of really good bourbon too.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2012, 03:59 AM   #13
Unferth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Vancouver, BC
Posts: 421
Liked 52 Times on 36 Posts
Likes Given: 17

Default

I'm imagining a semi sweet cinnamon apple wine, conditioned with cooked, dried applewood-smoked bacon for a month or two prior to bottling, back sweetened with maple syrup.

Screw mimosas, that is a brunch in and of itself.

__________________
Unferth is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2012, 04:13 AM   #14
KBentley57
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Birmingham, AL
Posts: 244
Liked 25 Times on 21 Posts
Likes Given: 8

Default

I almost commented when I first saw this thread. I refrained because I couldn't tell if it was a troll post or not...lol. I guess everyone has their own tastes! But, sounds gross to me. Report the results back when you got em!

__________________
KBentley57 is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2012, 02:32 AM   #15
Brann_mac_Finnchad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: , AK
Posts: 246
Liked 15 Times on 13 Posts
Likes Given: 22

Default

There was an April Fools meat thread on here a while ago....the idea is intrigueing, and I second those that are saying to make a vodka infusion and add that--be carefull of the fats...

Unferth--that actually sounds almost good.

On a side note, has anyone actually tried the commercial bacon vodka? Haven't seen the bacon stuff in stores, but they do sell Smoked Salmon vodka up here.

__________________
There is one secret ingredient that makes anything better......time.

Primary: House Cider; Rhubarb Wine (two batches), Carrot Wine
Secondary: Malliard Botchet, Walnut Belgian Graff
Tertiary (or higher): Mahlab Metheglin

Drinking: House Cider, Oaked Ginger Cider
Brann_mac_Finnchad is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2012, 02:40 AM   #16
mrbeachroach
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Tennessee
Posts: 81
Liked 2 Times on 1 Posts

Default

Dude, I'm so happy this thread is still going! I am actually serious. But the more you encourage and provoke me, the more I'm getting gutsy on the idea. I defiantly want to try some of these ideas.

The thought of Italian pepper cooking wine sounded super good to me.

Peppers
Garlic
Onion
And Italian sausage.

Or a Philly wine!

Also just wondering what's the concerns on the fats? Seams like to me, that fats or oil on water would float and could be racked off.

__________________
mrbeachroach is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2012, 03:17 AM   #17
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 480 Times on 421 Posts
Likes Given: 266

Default

If you have the setup, you could chill before racking/transferring, so that the fat becomes more solid and floats to the top. Sort of like how it tends to do in soups. Or if you use a vessel with a large opening for that stage, you could just scoop it off. Just stay a hair above freezing, so that only the fat is extracted/removed.

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2012, 08:57 AM   #18
Brann_mac_Finnchad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: , AK
Posts: 246
Liked 15 Times on 13 Posts
Likes Given: 22

Default

Heck--you can buy Italian Sausage Seasoning, for that one--might want to watch the salt though.
I vote for baking the bacon to render out as much of the fats as possible before adding it, and then hopefully getting the remainder out with cold crashing.

__________________
There is one secret ingredient that makes anything better......time.

Primary: House Cider; Rhubarb Wine (two batches), Carrot Wine
Secondary: Malliard Botchet, Walnut Belgian Graff
Tertiary (or higher): Mahlab Metheglin

Drinking: House Cider, Oaked Ginger Cider
Brann_mac_Finnchad is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2012, 01:02 PM   #19
cmgxsolutions
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 24
Default

Hmmmm I use liquid smoke in beef jerky... I wonder if that would give bacon taste.

__________________
cmgxsolutions is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2012, 02:22 PM   #20
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,898
Liked 4949 Times on 3585 Posts
Likes Given: 1002

Default

Quote:
Originally Posted by mrbeachroach View Post
Also just wondering what's the concerns on the fats? Seams like to me, that fats or oil on water would float and could be racked off.
No, you'd think so but it doesn't happen like that.

At a National Homebrewers Conference, one of the HBT crew gave me some bacon moonshine.

It smelled great, and was nice and clear white. It tasted great.

And then it happened. The fat in it, that I couldn't see, congealed on the back of my throat. And I gagged.

Up until then, it was fine.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Kiwi wine appears red in carboy prison_hooch Wine Making Forum 0 05-03-2010 05:55 PM
Plum Wine: Ring of white growth in carboy above wine etisdale Wine Making Forum 6 10-03-2009 07:20 PM
Moving wine in carboy? Tips? BeerNewbie Wine Making Forum 3 05-23-2009 08:49 PM
Meat, wow, meat, camping recipes? The Pol General Chit Chat 11 06-13-2007 05:23 PM
Inherited a carboy of wine sphericalcamel Wine Making Forum 7 05-28-2007 06:08 PM



Newest Threads

LATEST SPONSOR DEALS